Fried Shrimp Platter, Hushpuppies, Coleslaw and French Fries

Ingredients

• 1 cup All-Purpose Flour
• 1 cup Yellow Cornmeal
• 2 tbsp Granulated Sugar
• 2 tsp Baking Powder
• 1 tsp Salt
• 1 cup Buttermilk
• 1 large Egg (lightly beaten)
• 0.25 cup Onion (finely grated)
• 4 cup Vegetable Oil (for deep frying)

Instructions

1. 1

   Combine Dry Ingredients

   • In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Ensure they are evenly mixed to guarantee a consistent texture and rise.
2. 2

   Prepare Wet Ingredients & Batter

   • In a separate medium bowl, whisk the egg lightly, then stir in the buttermilk and finely grated onion.
   • Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon only until just combined. The batter should be thick and slightly lumpy; do not overmix.
3. 3

   Rest the Batter

   • Let the batter rest at room temperature for 10-15 minutes. This crucial step allows the cornmeal to fully hydrate, resulting in a fluffier texture and preventing a gritty taste.
4. 4

   Heat the Oil

   • While the batter rests, pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Heat over medium-high heat until a deep-fry thermometer registers 365°F (185°C).
5. 5

   Fry the Hushpuppies

   • Using a small cookie scoop or two spoons, carefully drop rounded tablespoon-sized portions of batter into the hot oil. Fry in batches of 5-6 to avoid overcrowding, which can lower the oil temperature.
   • Cook for 2-4 minutes, turning them as they brown, until they are a deep golden brown on all sides and cooked through. They will often float and turn themselves as they cook.
6. 6

   Drain and Serve

   • Use a slotted spoon to remove the hushpuppies from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. This method helps keep them crispy all around.
   • Serve immediately while hot for the best taste and texture.

Ingredients

• 450 g Green Cabbage (about 1/2 medium head, finely shredded)
• 1 large Carrot (peeled and shredded)
• 0.25 medium Yellow Onion (finely grated)
• 1 cup Mayonnaise (use a good quality, full-fat variety)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Granulated Sugar
• 0.5 tsp Celery Seed
• 0.75 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Vegetables

   • In a large bowl, combine the finely shredded green cabbage, shredded carrot, and grated yellow onion.
   • Toss the vegetables together to ensure they are evenly mixed.
2. 2

   Make the Dressing

   • In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and freshly ground black pepper.
   • Continue whisking until the sugar is fully dissolved and the dressing is smooth and creamy.
3. 3

   Combine and Toss

   • Pour the prepared dressing over the shredded vegetables.
   • Use a spatula or large spoon to toss everything together, ensuring the vegetables are thoroughly and evenly coated.
4. 4

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
   • This chilling time is crucial for the flavors to meld and the cabbage to soften slightly. For the best flavor and texture, chill for 1-2 hours.
5. 5

   Serve

   • Give the coleslaw a final stir before serving.
   • Serve cold as a side dish for barbecues, sandwiches, or fried chicken.

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.